1 pt FRESH, SHUCKED OYSTERS

     24 ea HALVED OYSTER SHELLS (WELL-C

  ~-----  VARIATION:
  4 to 5 lb ROCK SALT

       Note:  FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL
       *****  SHELL PARTICLES ARE REMOVED)
       To cook: Oysters are best baked using oyster shells, rock salt,
       and pie pans to keep oysters hot when served. If shells and salt
       are not available, use a jelly roll pan.
       Spread rock salt to cover the bottoms of four 6-inch pie pans.
       Place 6 oyster shells in each pan on top of rock salt. Place 1
       oyster in each shell. If using jelly roll pan, spread oysters
       should look a little dry. Remove from oven. Immediately cover
       each oyster completely with lots of sauce (about 3 tablespoons
       sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes
       until tops are brownish.
       To serve: If using pie pans, place pan salt, and oysters on
       heat-proof dinner dishes and serve immediately. Eat oysters and
       sauce out of shell with a fork. If not using pie pans, place 6
       oysters with sauce on each hot serving dish. Yields 24 oysters.